Sticky Air Fryer-style Chicken Wings Recipe | Marion's Kitchen

For the salt marinade, use a mortar and pestle to pound the ingredients to a fine powder. In a large bowl, combine the chicken wings, salt marinade and stock cube. Mix until well combined. Place wings onto a tray lined with paper towel. Place in the fridge, uncovered, and leave overnight so that the chicken skin dries out.

When ready to cook, transfer the chicken wings to the Panasonic Combination Steam Microwave tray. Place in the microwave and select auto function 13 (chicken wings), then select the weight (600g). Press start and cook, turning the wings over half way through the cook time (our batch took 19 minutes). Alternatively, you can cook the wings in an air-fryer for around 25 minutes, turning halfway.

In the meantime, to make the sticky Asian hot sauce, combine the ingredients in a large bowl.

When the wings are golden and cooked through, add them into the sauce mixture. Toss until evenly coated and serve.